Ingredients

1 cup dry red quinoa or tri-color quinoa, rinsed and cooked

1/2 cup dried cranberries, soaked to soften

1/4 cup red onion, chopped

1 cup coarsely chopped cucumber

1/4 cup chopped cilantro - more or less depending on the desired taste

1/4 chopped kale

1/4 cup balsamic vinegar - white is my favorite but traditional or citrus-flavored balsamic works great too

1/4 cup real maple syrup

1/4 brown mustard

Instructions

1. Cook the quinoa according to package instructions. Cool in a large bowl.

2. Rehydrate dried cranberries by soaking in 1 cup boiling water for 15 minutes, then drain.

3. Whisp together balsamic vinegar, maple syrup, and brown mustard and set aside.

4. Once the quinoa has cooled, add the chopped onion, cucumber, cilantro, kale, and the soaked and drained cranberries. Gently stir to combine.

5. Add the balsamic vinaigrette mixture and give it a good stir. Serve chilled.

Notes:

• Rinse quinoa before cooking to remove the bitter flavor.

• Add blanched asparagus for additional flavor and deliciousness.